Crisp Yet Fluffy Roast Potatoes Every Time

Crisp Yet Fluffy Roast Potatoes Every Time

I adore a good Sunday roast. Nothing more comforting on a frigid winter afternoon. Almost more important than the mouthwateringly succulent roasted meat is perfectly roasted potatoes, ready to mop up all the juices and gravy. Over the years I have been trying to improve and master this simple side dish to come up with the ultimate formula. Numerous people have written many a verse on the subject, and while a lot of what is written makes sense, I disagree with some of it too.

Fundamentally the key scientific principle to remember is that oil and water do not mix. Attempting to create a larger surface area by shaking the potatoes around or scoring them will just create more knocks and crannies for water to be trapped preventing the fat from crispening up those edges. To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling, before roasting in extremely hot fat.

If you have two ovens you can cook them separately to your roast at a different temperature. If not, simply wait until your roast is done and wrap the meat loosely in foil to keep warm while you raise the temperature for potatoes. You can always put the meat back in the oven for a minute or two to bring back to temperature, if cooler than you'd like, by the time the potatoes are done. (Nutrition estimated based on using rapeseed [Canola] oil.)

6
1.5h
Serves
6
Prep
15m
Cook
1h15m
Total
1.5h
Video

Ingredients

8 Maris Piper potatoes

rapeseed oil or animal fat

flaky sea salt

Method

  1. Preheat the oven to 220ºC/430ºF and bring a large pan full of salted water to the boil.
  2. Peel the potatoes and cut them into chunks. I like to use Maris Piper, but if you can't find them, chose a floury potato such as King Edward or Russet.
  3. Add the potatoes to the water and boil for 8-10 minutes.
  4. Drain the water carefully in a colander and then gently transfer the potatoes onto a cooling rack or similar so that there is space all around them. Leave the potatoes to dry until there is no more steam coming off of them and they are dry to the touch. Be careful not to break them up.
  5. Heat about half a centimetre deep of fat in the bottom of an appropriately sized roasting tin on the stove. If I'm using an animal fat for roast potatoes, I tend to choose goose or duck fat, but beef dripping is great too if having roast beef. Often I choose to stick with a healthier option of rapeseed oil as it has a high smoke point.
  6. Add the potatoes to the fat and gently turn them over thinly coating them in the fat, then place in the oven for an hour or until golden brown and crispy, turning them over every 20 minutes or so to coat them further.
  7. Once cooked, remove them from the fat and toss them in flaky sea salt in a bowl.

Ingredients

8 Maris Piper potatoes

rapeseed oil or animal fat

flaky sea salt

Tap for method

Method

  1. Preheat the oven to 220ºC/430ºF and bring a large pan full of salted water to the boil.
  2. Peel the potatoes and cut them into chunks. I like to use Maris Piper, but if you can't find them, chose a floury potato such as King Edward or Russet.
  3. Add the potatoes to the water and boil for 8-10 minutes.
  4. Drain the water carefully in a colander and then gently transfer the potatoes onto a cooling rack or similar so that there is space all around them. Leave the potatoes to dry until there is no more steam coming off of them and they are dry to the touch. Be careful not to break them up.
  5. Heat about half a centimetre deep of fat in the bottom of an appropriately sized roasting tin on the stove. If I'm using an animal fat for roast potatoes, I tend to choose goose or duck fat, but beef dripping is great too if having roast beef. Often I choose to stick with a healthier option of rapeseed oil as it has a high smoke point.
  6. Add the potatoes to the fat and gently turn them over thinly coating them in the fat, then place in the oven for an hour or until golden brown and crispy, turning them over every 20 minutes or so to coat them further.
  7. Once cooked, remove them from the fat and toss them in flaky sea salt in a bowl.
by Max Makes Munch
English

Nutrition

Calories
474
Fat
41.7
g
Saturates
3.1
g
Carbs
22.7
g
Sugars
1.3
g
Fibre
1.3
g
Sodium
885
mg
Protein
2.7
g

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